Savoury Crackers

5 mins

15 mins

40 crackers depending on the shape and size of the crackers

4 crackers

What you'll need

1 ¼ cup (150g) Lo-Fo Pantry All Purpose/Plain Flour

2 teaspoon (7g) poppy seeds

1 teaspoon (3g) Nigella seeds

1 teaspoon (4.5g) wholegrain mustard

1 teaspoon (1.5g) dried mixed herbs

1 teaspoon (7g) salt

4 tablespoons (60g) Unsalted Butter, softened and cubed

¼ cup (65g) water

1 tablespoon (25g) maple syrup

1 (55g) XL Egg, lightly beaten

Preheat fan-forced oven to 205°C (400°F), and line a baking tray with baking paper.

Combine the dry ingredients in a large bowl and rub butter into the mix.

Add the water and maple syrup, mixing until a dough is formed.

Lightly flour work surface and transfer dough onto the surface.

Roll out the dough until very thin (approx. 1/8^th inch). You may want to do this on your baking tray.

Cut dough, or roll out in a rectangle shape for baking. Brush each cracker lightly with the beaten egg for a golden finish when baked.

Bake for 12-15 minutes or until golden brown.

Allow to cool for 10 minutes.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet